works with ceramic knives??
25087
To quote from another site (in short, no it will not); "Unless you are cutting other ceramics or diamonds, these knives should almost never get dull. Use a wood or bamboo cutting board (ceramic, glass or metal is a no-no) and push less. They cut so well because they are so much harder than anything you will encounter in cooking. Bone has a hardness of about 3.5, steel knives about 6.5 and ceramic knives about 9.5. Diamonds are 10. If you really want to sharpen them you will need a fine or very fine diamond sharpener. The diamond size should be as small as you can get 1000 or more (6 microns or smaller). DMT makes good ones. You can find diamond sharpeners at better Hardware, Wood Working and Sporting Goods stores and they should cost $20 to $60. The trouble is ceramic is so hard it will take a lot of effort to restore the edge. Use water to lubricate and clean your sharpener. Be prepared to rub (use light pressure) about a dozen times, rinse the diamond and repeat many, many times. Inspect the edge with a magnifying glass. General knife sharpening rules apply. If you look carefully at the very edge of the blade you will see that it is sharpened at an angle that is different from the rest of the blade, try to match that angle. A sharper angle will result in a sharper knife for a little while until the edge chips off in your food (generally not good). A more 'blunt' angle will last longer, but will not cut as well."
881204
Dear SG, I'm not very good either, at sharpening. So I bought one of the relatively inexpensive ceramic rod sharpeners. they have a plastic frame that holds the knife at about twenty degrees, all you have to remember is to pass the blade over the rod aproximately the same number of strokes for each side to keep them even. You can't really mess up to bad, just set the sharpener on a flat surface and run the blade it's full length on the ceramic rod, use aproximately the same presure on each side of blade. Not much pressure is required. You will notice as t he blade is sharpened it will get more and more shinny on the cutting edge. No oil or water is necessary on these types of sharpeners as would be on a traditiional stone.The edge you can get with six or seven passes on each side of blade should be plenty sharpe enough for the average job.Don't let the blade get too dull between sharpening as it lenthens the amount of time necessary to bring up a good cutting edge. Best of luck on it, start off with your cheapest blade even though the chances of doing any harm are small. Gary petersen
323850
Nope, this pottery is amazing! Use it everyday and have it in two houses! Haven't tried it with steak knives though.
1379856
I think so, because it worked on all my knives, I don't know if there is any other types my knives are ceramic I just checked it now to be sure. I recommend this product it is good
2111991
Hi Thomas, Despite people using our knives to cut cheese, you cannot use our knives to cut cheese as the blade may snap. Our ceramic knives are made for precision slicing. We advise against cutting hard foods or carving large meats, and any other foods that require you to force the cut. Any excess pressure on the handle or blade may cause damage to the knife. -Shenzhen Knives
2111987
Hi Thomas,Despite people using our knives to cut cheese, you cannot use our knives to cut cheese as the blade may snap. Our ceramic knives are made for precision slicing. We advise against cutting hard foods or carving large meats, and any other foods that require you to force the cut. Any excess pressure on the handle or blade may cause damage to the knife. -Shenzhen Knives
293926
I did not try any of my ceramic knifes on meat, because from what I know the blade can chip if it hits the bone. I prefer not to risk damaging the blade even with boneless chunks of meat. However meat itself is soft enough for ceramic knifes, so technically it can be used to cut it.
140162
I have not tried to sharpen any ceramic knives and don't know if the reviewer is correct. If this is true my guess would be that the ceramic is as hard or harder than the grinding wheels in the sharpener. In most cases ceramic is very hard but brittle that's why ceramic holds an edge longer than steel but breaks or chips if side force is applied.
462042
They should work if the knives are not stainless steel. High grade stainless steel is not very magnetic; however regular steel will work and low nickel stainless steel may work. You can test the magnetic affinity with any magnet.
78233
Yes but not on a glass type of cutting board. This is my first set of ceramic knives and I must say they have a different feel when cutting. I've only had them for about 3 months or so but so far I like them.
1379855
I would not recommend this! Most ceramic knives are zirconium dioxide, which is a very hard material. Unfortunately the product does not specify what carbide the course blade is, but the cheapest carbides fall above zirconium dioxide in hardness, so I'm guessing the coarse side would work for you. But the fine side with the ceramic inserts is almost assuredly zirconium dioxide as well, so you will be scratching both the knife and the sharpener, making the sharpener nearly useless pretty quickly on the one side. That said, as long as you stay with the course side and are careful, you could still make a ceramic knife sharper. I would not recommend this! Most ceramic knives are zirconium dioxide, which is a very hard material. Unfortunately the product does not specify what carbide the course blade is, but the cheapest carbides fall above zirconium dioxide in hardness, so I'm guessing the coarse side would work for you. But the fine side with the ceramic inserts is almost assuredly zirconium dioxide as well, so you will be scratching both the knife and the sharpener, making the sharpener nearly useless pretty quickly on the one side. That said, as long as you stay with the course side and are careful, you could... » Read More I would not recommend this! Most ceramic knives are zirconium dioxide, which is a very hard material. Unfortunately the product does not specify what carbide the course blade is, but the cheapest carbides fall above zirconium dioxide in hardness, so I'm guessing the coarse side would work for you. But the fine side with the ceramic inserts is almost assuredly zirconium dioxide as well, so you will be scratching both the knife and the sharpener, making the sharpener nearly useless pretty quickly on the one side. That said, as long as you stay with the course side and are careful, you could still make a ceramic knife sharper. « Show Less
1060543
It's not recommended. Officially, ceramic knives must be sent back to their producer to be sharpened at the factory. Fortunately, this service is typically cheap or even free.
808450
I honestly don't know. I haven't really came across dull scissors. I know the Ceramic edge is to sharpen, and the Carbide is to set new ones. I don't know if will work on scissors though. I would recommend calling the manufacturer or try Smiths-JIFF-S-10-Second-Scissors-Sharpener in Amazon which is also made by Smith.
651078
no. only way is send the knife to a company that sharpens "CERAMIC" knives.
628534
Ceramic blade has some play in housing. Instead, recommend super sharp ( or sharpenable) scissors for thin paper, or exacto knife type on flat surface.
1163984
It would work yes, but I would not use for serrated blades. The ceramics are small, an would be easily damaged.
2047347
I haven't but I would use one of those plastic sharpeners that have the ceramic and the course sharpeners. http://www.amazon.com/gp/aw/d/B00032S02K?cache=f7f8c0a1e822bec97cb9f8ac53ad27a3π=AC_SX110_SY165_QL70#ref=mp_s_a_1_6&qid;=1393128365&sr;=8-6